In the Supervisory Dietitian (Food Operations) role, employees oversee food service and production. They provide supervision to staff while ensuring the execution of Veteran-focused "Food Forward" meal programs. This may involve conventional, convenience, and advanced cooking methods, along with room service. Supervisory Dietitians manage wage-grade staff, including supervisors, and ensure that evidence-based guidelines are integrated into food operations.
- Acts as a professional and technical advisor to staff and other healthcare professionals. - Represents the food operations section in projects, committees, and workgroups within the department and facility. - Takes full responsibility for planning, directing, and evaluating the work and competence of subordinate staff.
- Develops procedures and guidelines for food operations, coordinating food service policies and procedures with clinical nutrition management, nursing, and other relevant services. - Monitors compliance with regulatory standards, policies, and procedures. - Participates in performance improvement initiatives within the Food Service Operations section, using quality improvement data and plans.
Conducts internal audits of food services and food production, along with routine kitchen inspections. - Leads the action planning process to achieve goals and address deficiencies. - Implements the Hazard Analysis and Critical Control Point (HACCP) program to ensure that requisitioning, receipt/storage, preparation, and service of food meet quality and quantity standards. - Evaluates food operations to ensure proper allocation of resources.
- Develops solutions and implements action plans to resolve issues, meet service goals, and enhance patient satisfaction and the quality of food operations. - Participates in an active patient test tray program, evaluating overall tray accuracy, food safety, quality and palatability, temperature, and exceptional service. Also implements similar evaluations for bulk service settings, such as dining rooms or cafeterias.
- Ensures that menus align with nutritional guidelines and budgetary constraints. - Evaluates innovative technological equipment and reviews specifications, making recommendations for equipment purchases. - Develops and implements contingency plans to ensure the continuity of food operations during internal and external emergencies or unusual circumstances.
- Manages the emergency feeding cache, ensuring that menus and supplies comply with facility standards and The Joint Commission requirements. - Executes the training plan for the food operations section, providing orientation and training for employees regarding food service, food production, and relevant policies and procedures. Assists with onboarding new employees in food service and food production.
- Collaborates with clinical nutrition staff to connect the work of the food service section with the nutritional care plans for veterans. - May perform other duties as assigned that are appropriate for this position and level of responsibility. Work Schedule: 8:00 am to 4:30pm Telework: Ad-hoc Virtual: This is not a virtual position. Functional Statement #: PD99520S
ACEND accredited programs are located on the ACEND website or at ACEND Accredited Programs Directory.
latavia.austin-smith@va.gov · 803-201-7181
This position is with Veterans Health Administration, Department of Veterans Affairs.
The posted pay range is $90968 – $118261/yr.
This position is eligible for telework.
Applications close on 2026-10-08.
This position is open under the 'Public' hiring path.
Source: USAJOBS.gov — U.S. Federal Government
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